It’s amazing to me how some dishes that are so basic can be so good ….or bad. With meatloaf, I think it’s safe to say we’ve all had both. This recipe was inspired by how my mom always made meatloaf. She kept it very simple and never strayed, and she added stuffing. The stuffing was the key that always gave her meatloaf a flavor I’ve always preferred. My recipe is quick to throw together on a weeknight, and my family is always happy about it!
Mom’s Meatloaf (sort-of)
- 1 to 1-1/4 lb lean hamburger meat (over 90% lean)
- 1 c crushed Pepperidge Farm Herb Stuffing
- 1 egg
- 1/4 c milk
- 1 t kosher salt
- 1/4 t fresh cracked pepper
- 1/2 t Lawry’s seasoned salt
- 4 good sprinkles Worcestershire
- 1/4 c ketchup
- 1 T BBQ sauce
- 2-3 t fresh thyme leaves
In a large bowl with your hands, gently combine all the ingredients in the order given up through the Worcestershire sauce. Separately in a small bowl, combine the ketchup and BBQ sauce. Shape the meat mixture into a loaf in lightly greased loaf pan – don’t pack it too much or it will come out dense. Put the ketchup mixture in a sandwich bag and snip the corner with scissors. Gently squeeze the bag to put crisscross marks on top of the meatloaf. Bake for 60 min at 350. Remove from the oven and let sit 5 minutes. Slice and serve with a sprinkle of fresh thyme leaves.